
I think deep frying a turkey would probably terrify me. I don't doubt the results though. What kind of oil do you use?
Since you're clearly culinarily adventurous, have you tried home-smoking stuff? I've only tried it once, and that was at cook school (lapsang souchong smoked halibut (well it was NYC

p.s. For roasting a turkey, last time I did it I cooked the bird upside down. Sounds funky but it means the juices fall towards the crown (rather than fall out of it). Also the crown gets less direct heat, plus the breasts tend to sit in juices in the pan. For the last 15 minutes you flip it over, and turn it up, just to colour and crisp the top. It tends to come out looking a bit 'flattened', but is way way, way more succulent and enjoyable than turkey cooked the usual way up. ... Anyone curious ... maybe try out the technique on a decent chicken and see what you think.